• Strawberry Flaugnarde

    by Audrey

    Simplicity is often the golden rule of allowing seasonal fruits to shine – and this Strawberry Flaugnarde is the perfect example of this. Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims. The best part: you only need a few basic baking ingredients (flour, sugar, eggs and milk) and fresh seasonal strawberries to recreate this delicious dessert in your own kitchen.

  • Strawberry Banana Jam

    by Audrey

    Strawberry jam is a classic, especially in the early Summer months. But have you ever tried a Strawberry Banana jam? The addition of banana brings warmth and richness to the bright strawberries, and creates a wonderfully smooth texture. This is a quick, easy and delicious homemade jam, making the most of a childhood favorite flavor combo – strawberry and banana – which is sure to please the whole family!   

  • Strawberry Rhubarb Crisp

    by Audrey

    A sweet tangy filling bubbling underneath a buttery oat crumble… This Strawberry Rhubarb Crisp has to be one of my favorite Spring desserts. It just has it all: it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. It’s best enjoyed with a big scoop of vanilla ice cream on top, or just on its own.

  • Giant Strawberry Almond Financier

    by Audrey

    A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). It has a rich, moist interior and a crisp egg-shell exterior. And if you’re a regular on this blog, you’re probably no stranger to my love for Financiers. I especially love to make them in the Spring time as they work so wonderfully nestled with fresh berries, such as blueberries, raspberries and of course, strawberries.

  • Known as “riz au lait”, the typical French rice pudding is made with the simplest of pantry ingredients: rice, sugar and a lot of milk, simmered or baked together until creamy. No eggs, no cornstarch, no gelatin. The starch of the rice does all the work and thickens the mixture until it’s amazingly rich. It is one of the ultimate French comfort foods, and I never tire of making and eating it. 

  • Strawberry Charlotte Cake

    by Audrey

    When it comes to Spring – specifically strawberry season – it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. This dessert has a retro feel to it (and granted, it might not be the most modern dessert out there), but come Spring, it is always present in bakeries and cake shops throughout the country.   It is also a favourite amongst home bakers, because despite its fancy appearance, it is actually easy and quick to throw together (less than 30 minutes) and looks much more complicated…

  • Rustic Strawberry Basil Galette

    by Audrey

    The entire week, I was craving a slice of delicious strawberry galette. Not a pie, not a tart, just a rustic galette. A simple buttery crust, filled with the first strawberries of the season. Simple, honest and oh so delicious. As a lover of all rustic dishes and of yesteryear, I have always loved galettes. I love that they don’t need to be fancy, they don’t really need to look pretty… and they let the fruits shine in all their glory. They are also very easy, and to me, always…

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